18 Spicy Andouille Chicken Sausage Delicious Recipes

Exciting news for spice lovers and home cooks alike! Dive into the bold flavors of Andouille chicken sausage with our roundup of 18 mouthwatering recipes. Whether you’re craving a quick weeknight dinner or a hearty comfort meal, these dishes promise to deliver a delicious kick. Get ready to transform your cooking game and keep your taste buds dancing—let’s explore these spicy creations together!

Cajun Andouille Chicken Sausage Gumbo

As the morning light filters through the kitchen window, there’s a comforting thought of preparing something that warms the soul, a dish that carries the essence of home and heritage. Cajun Andouille Chicken Sausage Gumbo is just that—a hearty embrace in a bowl, blending spices, textures, and traditions.

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb Andouille chicken sausage, sliced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 lb boneless, skinless chicken thighs, cubed
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering, about 2 minutes.
2. Gradually whisk in the flour to create a roux, stirring constantly until it reaches a deep brown color, about 15-20 minutes. Tip: Keep the heat medium-low to prevent burning.
3. Add the diced onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
4. Stir in the sliced Andouille sausage, cooking for another 3 minutes to lightly brown.
5. Pour in the chicken broth, stirring to combine with the roux and vegetables.
6. Add the dried thyme, smoked paprika, cayenne pepper, and bay leaves, stirring well.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes. Tip: Skim off any fat that rises to the surface for a clearer broth.
8. Add the cubed chicken thighs, simmering until the chicken is cooked through, about 15 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F.
9. Remove the bay leaves and stir in the green onions and parsley just before serving.
10. Serve the gumbo hot over cooked white rice.

You’ll find the gumbo’s texture richly thickened by the roux, with layers of spice and smokiness from the Andouille. The chicken adds a tender contrast, making each spoonful a delightful exploration of flavors. For a creative twist, serve with a side of crusty bread to soak up every last bit of the savory broth.

Andouille Chicken Sausage Jambalaya

You know those dishes that feel like a warm hug on a chilly evening? This Andouille Chicken Sausage Jambalaya is just that—a comforting blend of smoky, spicy, and savory flavors that come together in a symphony of taste. It’s a dish that tells a story, one spoonful at a time.

Ingredients

– 1 tbsp olive oil
– 1 cup diced onion
– 1 cup diced green bell pepper
– 1 cup diced celery
– 2 cloves garlic, minced
– 1 lb Andouille chicken sausage, sliced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme
– 1/2 tsp dried oregano
– 1 bay leaf
– Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced green bell pepper, and 1 cup diced celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb sliced Andouille chicken sausage to the pot. Cook until lightly browned, about 3 minutes per side.
5. Pour in 1 cup long-grain white rice, stirring to coat the grains with the oil and vegetables.
6. Add 2 cups chicken broth, 1 can diced tomatoes with their juice, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp dried oregano, and 1 bay leaf. Stir to combine.
7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the bay leaf and season with salt to taste before serving.
Soft grains of rice mingle with the smoky sausage and vibrant vegetables, creating a dish that’s as hearty as it is flavorful. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last bit of the rich, spicy broth.

Grilled Andouille Chicken Sausage with Peppers and Onions

Wandering through the flavors of summer, this dish brings a smoky, savory delight to your table, blending the hearty taste of Andouille chicken sausage with the sweet and tangy notes of caramelized peppers and onions. It’s a simple yet profound celebration of seasonal produce and bold spices.

Ingredients

• 1 lb Andouille chicken sausage, sliced into 1/2-inch pieces
• 2 cups bell peppers, sliced (mixed colors)
• 1 cup onion, sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the sliced bell peppers and onions with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Place the vegetables in a grill basket or on a piece of heavy-duty foil, spreading them out in a single layer to ensure even cooking.
4. Grill the vegetables for 10-12 minutes, stirring occasionally, until they are tender and have slight char marks.
5. While the vegetables are grilling, heat the remaining 1 tbsp olive oil in a skillet over medium heat on the grill or side burner.
6. Add the sliced Andouille chicken sausage to the skillet, cooking for 5-7 minutes, turning occasionally, until the sausage is browned and heated through.
7. Combine the grilled vegetables with the sausage in the skillet, stirring gently to mix the flavors together.
8. Remove from heat and let the dish rest for 2 minutes before serving to allow the flavors to meld.

Rich in texture and flavor, the smokiness of the sausage pairs beautifully with the sweetness of the peppers and onions. Serve this dish over a bed of creamy polenta or alongside a crisp green salad for a complete meal that sings of summer.

Andouille Chicken Sausage and Shrimp Skillet

How the quiet hum of the kitchen in the early morning brings a sense of peace, much like the simple joy of preparing a meal that warms the soul. This dish, with its hearty andouille chicken sausage and succulent shrimp, is a celebration of flavors that come together in a single skillet, offering both comfort and a touch of elegance.

Ingredients

• 1 tbsp olive oil
• 1 lb andouille chicken sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup bell pepper, diced
• 1 cup chicken broth
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked rice
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 lb sliced andouille chicken sausage to the skillet, cooking until lightly browned, about 5 minutes, stirring occasionally.
3. Introduce 1 lb shrimp to the skillet, cooking until they turn pink, about 3 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Remove the sausage and shrimp from the skillet and set aside on a plate.
5. In the same skillet, add 1 cup diced onion, 2 cloves minced garlic, and 1 cup diced bell pepper, sautéing until softened, about 4 minutes.
6. Pour in 1 cup chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits for added flavor.
7. Stir in 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper, mixing well to combine.
8. Return the sausage and shrimp to the skillet, stirring gently to coat with the sauce and heat through, about 2 minutes. Tip: Letting the dish sit for a minute off the heat allows the flavors to meld beautifully.
9. Serve over 2 cups cooked rice, garnished with 2 tbsp fresh chopped parsley. Tip: For a vibrant presentation, serve in the skillet at the table.

Rich in texture and bursting with smoky, spicy notes, this skillet dish is a delightful interplay of land and sea. Consider pairing it with a crisp green salad or crusty bread to soak up the flavorful sauce.

Spicy Andouille Chicken Sausage Pasta

Zestfully blending the bold flavors of the South with the comforting embrace of pasta, this dish is a testament to the joy of cooking with heart. Under the soft glow of the kitchen light, let the aroma of spicy Andouille and tender chicken guide your culinary journey.

Ingredients

• 1 tbsp olive oil
• 1 cup diced Andouille sausage
• 1 cup diced chicken breast
• 2 cloves minced garlic
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 8 oz penne pasta
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced Andouille sausage and 1 cup diced chicken breast to the skillet. Cook until the chicken is no longer pink, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic, 1/2 cup diced onion, and 1/2 cup diced bell pepper. Cook until vegetables are softened, about 3 minutes.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth, then add 1 tsp smoked paprika and 1/2 tsp cayenne pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Meanwhile, cook 8 oz penne pasta according to package instructions until al dente. Drain and set aside.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to allow flavors to meld.
7. Remove from heat and stir in 1/4 cup grated Parmesan cheese. Season with salt to taste.

Uniting the creamy sauce with the smoky, spicy sausage and tender pasta creates a dish that’s both hearty and invigorating. Serve it garnished with fresh parsley or a sprinkle of red pepper flakes for an extra kick.

Andouille Chicken Sausage Stuffed Peppers

Lately, I’ve found myself drawn to the comforting embrace of stuffed peppers, a dish that marries simplicity with depth of flavor in a way that feels both nourishing and indulgent.

Ingredients

• 4 large bell peppers
• 1 tbsp olive oil
• 1 lb Andouille chicken sausage, casing removed
• 1 cup cooked white rice
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish.
3. In a large skillet over medium heat, cook the Andouille chicken sausage, breaking it apart with a spoon, until browned, about 5 minutes.
4. Add the onion, celery, carrots, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the cooked rice, salt, and black pepper. Cook for another 2 minutes to combine the flavors.
6. Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
7. Spoon the sausage and rice mixture into the prepared bell peppers, filling them to the top.
8. Pour the chicken broth into the bottom of the baking dish around the peppers.
9. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the peppers are tender.
10. Let the stuffed peppers cool for 5 minutes before serving.

Each bite offers a harmonious blend of spicy Andouille sausage and sweet bell pepper, with the melted cheese adding a creamy texture. For an extra touch, serve alongside a crisp green salad to contrast the richness of the peppers.

Andouille Chicken Sausage and Corn Chowder

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a meal that warms both the body and the soul. This Andouille Chicken Sausage and Corn Chowder is a testament to that, blending smoky flavors with the sweetness of corn in a way that feels like a gentle embrace.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 lb Andouille chicken sausage, sliced
• 4 cups chicken broth
• 3 cups corn kernels
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrot to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add 1 lb sliced Andouille chicken sausage to the pot. Cook until the sausage is lightly browned, about 3 minutes per side.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits. Tip: This step builds depth of flavor.
5. Stir in 3 cups corn kernels, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Bring the mixture to a boil, then reduce heat to low.
6. Simmer the chowder for 15 minutes, allowing the flavors to meld. Tip: Stir occasionally to prevent sticking.
7. Add 1 cup heavy cream to the pot, stirring gently to incorporate. Heat through for 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Remove the pot from heat. Let the chowder stand for 5 minutes before serving.

Just as the chowder thickens to a velvety consistency, the smoky sausage and sweet corn create a harmony of flavors that’s both bold and comforting. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and let the simplicity of the dish speak for itself.

Creole Andouille Chicken Sausage and Rice

Sometimes, the most comforting meals come from the simplest combinations, where each ingredient speaks softly yet leaves a lasting impression. This dish, with its roots deeply embedded in Creole tradition, brings together the smoky depth of Andouille sausage and the tender, subtle flavors of chicken, all cradled by the warmth of perfectly cooked rice.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb Andouille chicken sausage, sliced
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• Salt to taste

Instructions

1. In a medium saucepan, combine 1 cup long-grain white rice and 2 cups chicken broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to lift the lid; steam is key to fluffy rice.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb sliced Andouille chicken sausage and cook until lightly browned, about 5 minutes.
4. Add 1 diced medium onion and 1 diced bell pepper to the skillet. Cook until vegetables soften, about 5 minutes.
5. Stir in 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant. Tip: Toasting spices releases their full flavor.
6. Fluff the cooked rice with a fork and gently fold it into the skillet mixture. Tip: Folding preserves the rice’s texture.
7. Season with salt to taste and cook for an additional 2 minutes to blend flavors.

Every bite offers a harmony of textures, from the rice’s fluffiness to the sausage’s slight chew, while the spices weave a subtle heat through the dish. Serve it in a hollowed-out bell pepper for a presentation that’s as vibrant as the flavors.

Andouille Chicken Sausage Breakfast Scramble

Yesterday morning, as the first light filtered through my kitchen window, I found myself craving something hearty yet simple, a dish that could bridge the gap between the rustic charm of Andouille sausage and the comforting familiarity of a breakfast scramble.

Ingredients

• 1 tbsp olive oil
• 1 cup diced Andouille chicken sausage
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 4 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced Andouille chicken sausage to the skillet, cooking until lightly browned, approximately 5 minutes, stirring occasionally.
3. Stir in 1/2 cup diced red bell pepper and 1/2 cup diced onion, cooking until vegetables are softened, about 4 minutes.
4. In a medium bowl, whisk together 4 large eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Pour the egg mixture over the sausage and vegetables in the skillet, reducing the heat to low.
6. Gently stir the mixture occasionally, allowing the eggs to set slowly, about 5 minutes, for a soft scramble.
7. Sprinkle 1/2 cup shredded cheddar cheese over the top, covering the skillet with a lid for 1 minute to melt the cheese.

As the cheese melts into the eggs, the scramble takes on a creamy texture, with the smoky Andouille sausage offering a bold contrast. Serve it atop a toasted English muffin for a satisfying crunch, or wrap it in a warm tortilla for a handheld breakfast.

Smoked Andouille Chicken Sausage with Apple Slaw

Venturing into the kitchen on a quiet morning, the thought of combining smoky andouille chicken sausage with the crisp freshness of apple slaw feels like a gentle embrace of flavors waiting to unfold.

Ingredients

• 1 lb andouille chicken sausage
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large apple, julienned
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. Place the andouille chicken sausage on the smoker rack, allowing the smoke to envelop it for about 2 hours, or until the internal temperature reaches 165°F.
3. While the sausage smokes, combine the shredded green and red cabbage with the julienned apple in a large mixing bowl.
4. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
5. Pour the dressing over the cabbage and apple mixture, tossing gently to ensure every strand is lightly coated.
6. Let the slaw sit for at least 30 minutes in the refrigerator, allowing the flavors to meld and the cabbage to slightly soften.
7. Once the sausage has reached the desired internal temperature, remove it from the smoker and let it rest for 5 minutes before slicing.
8. Serve the smoked andouille chicken sausage slices atop a generous portion of the apple slaw.

Basking in the harmony of smoky and sweet, this dish offers a delightful contrast in textures—the sausage’s firm juiciness against the slaw’s crisp tenderness. Consider serving it on a toasted bun for a handheld experience that marries convenience with gourmet flair.

Andouille Chicken Sausage and Potato Bake

Evenings like these call for something comforting yet effortless, a dish that fills the kitchen with warmth and the heart with ease. The Andouille Chicken Sausage and Potato Bake is just that—a harmonious blend of smoky, spicy, and hearty flavors, all coming together in a single pan.

Ingredients

• 1 lb Andouille chicken sausage, sliced
• 1.5 lbs Yukon gold potatoes, cubed
• 1 large onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sliced Andouille chicken sausage, cubed Yukon gold potatoes, and diced onion.
3. Drizzle the olive oil over the mixture, then sprinkle the smoked paprika, garlic powder, salt, and black pepper evenly. Toss everything together until well coated. Tip: For even more flavor, let the mixture marinate for 10 minutes before baking.
4. Transfer the mixture to a large baking dish, spreading it out into a single layer for even cooking.
5. Pour the chicken broth over the mixture to keep it moist during baking.
6. Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the sausage is slightly crispy around the edges. Tip: Stir the mixture halfway through baking to ensure all sides are evenly cooked.
7. Once done, remove from the oven and let it sit for 5 minutes. Tip: This resting period allows the flavors to meld together beautifully.
8. Sprinkle the chopped fresh parsley over the top before serving.

Just out of the oven, this bake offers a delightful contrast between the crispy edges of the sausage and the soft, tender potatoes. The smoky paprika and spicy Andouille infuse every bite with depth, making it a perfect standalone meal or a hearty side. For a creative twist, serve it over a bed of greens to add a fresh, crisp element to the dish.

Andouille Chicken Sausage Kabobs with Pineapple

Fondly remembering the warmth of summer evenings, this dish brings together the smoky depth of Andouille sausage with the sweet tang of pineapple, creating a harmony of flavors that dance on the palate.

Ingredients

• 1 lb Andouille chicken sausage, sliced into 1-inch pieces
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a large bowl, combine the sliced Andouille chicken sausage, pineapple chunks, red bell pepper, yellow bell pepper, and red onion.
3. Drizzle the olive oil over the mixture and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat all pieces evenly.
4. Thread the sausage, pineapple, and vegetables onto skewers, alternating between ingredients for a colorful presentation.
5. Place the kabobs on the preheated grill. Cook for 4-5 minutes on each side, or until the sausage is browned and the vegetables are tender with slight charring.
6. Remove the kabobs from the grill and let them rest for 2 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful bites.

Delightfully, the kabobs offer a juicy interior with a slightly charred exterior, the pineapple caramelizing to enhance its natural sweetness. Serve them over a bed of quinoa or with a side of cilantro lime rice for a complete meal that’s as visually appealing as it is delicious.

Andouille Chicken Sausage and Black Bean Soup

As the morning light filters through the kitchen window, there’s a comforting simplicity in preparing a meal that warms both the heart and the home. This soup, with its rich blend of spices and hearty ingredients, is a testament to the joy of slow cooking and the flavors that emerge when given time to meld.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 2 cloves minced garlic
• 1 lb Andouille chicken sausage, sliced
• 4 cups chicken broth
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrot to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Add 1 lb sliced Andouille chicken sausage to the pot. Cook, stirring occasionally, until the sausage is lightly browned, about 3 minutes.
5. Pour in 4 cups chicken broth and 2 cups water. Add 1 can rinsed and drained black beans, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
7. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The soup boasts a velvety texture, with the smokiness of the Andouille sausage perfectly complementing the earthiness of the black beans. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Andouille Chicken Sausage with Mustard Greens

Wandering through the flavors of the South, this dish brings together the smoky depth of Andouille sausage with the earthy bitterness of mustard greens, creating a harmony that’s both comforting and invigorating.

Ingredients

• 1 tbsp olive oil
• 1 lb Andouille chicken sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bunch mustard greens, stems removed and leaves chopped
• 1 cup chicken broth
• 1 tsp apple cider vinegar
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 lb sliced Andouille chicken sausage to the skillet, cooking for 5 minutes or until lightly browned. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Stir in 1 diced large onion and 2 minced garlic cloves, sautéing for 3 minutes until softened.
4. Add 1 bunch chopped mustard greens to the skillet, stirring to combine with the sausage and onions.
5. Pour in 1 cup chicken broth and 1 tsp apple cider vinegar, bringing the mixture to a simmer. Tip: The vinegar helps to soften the greens and balance their bitterness.
6. Season with 1/2 tsp red pepper flakes and salt to taste, then reduce heat to low.
7. Cover and simmer for 15 minutes, or until the greens are tender. Tip: Check occasionally to ensure there’s enough liquid; add a splash of broth if needed.

Best enjoyed when the greens are silky and the sausage is perfectly smoky, this dish pairs wonderfully with a slice of crusty bread to soak up the flavorful broth.

Andouille Chicken Sausage and Sweet Potato Hash

Lazy Sunday mornings call for something hearty yet simple, a dish that warms the kitchen and the soul without demanding too much of your time or energy. This Andouille Chicken Sausage and Sweet Potato Hash is just that—a comforting, flavorful meal that brings together the smokiness of andouille with the natural sweetness of potatoes.

Ingredients

• 1 tbsp olive oil
• 1 lb Andouille chicken sausage, sliced
• 2 cups sweet potatoes, diced
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add sliced Andouille chicken sausage to the skillet. Cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add diced sweet potatoes, onion, and red bell pepper to the skillet. Stir to combine with the sausage.
4. Sprinkle smoked paprika, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.
5. Cook the hash, stirring occasionally, until the sweet potatoes are tender and the onions are translucent, about 10 minutes. Tip: Covering the skillet can help the sweet potatoes cook faster.
6. Add minced garlic to the skillet. Cook for 1 minute, stirring constantly to prevent burning.
7. Make two wells in the hash with the back of a spoon. Crack an egg into each well.
8. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes. Tip: For firmer yolks, cook for an additional 2 minutes.
9. Remove the skillet from heat. Let it sit, covered, for 2 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Fluffy sweet potatoes and smoky sausage create a delightful contrast in textures, while the runny egg yolk adds a rich, creamy element. Serve this hash straight from the skillet for a rustic presentation, or plate it with a side of avocado slices for a burst of freshness.

Andouille Chicken Sausage Pizza with Caramelized Onions

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a pizza that marries the smoky depth of Andouille chicken sausage with the sweet, slow-cooked allure of caramelized onions. It’s a dish that speaks to the soul, offering warmth and complexity in every bite.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup Andouille chicken sausage, sliced
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
2. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, for 20 minutes until deeply golden and caramelized.
3. Roll out the pizza dough on a floured surface to a 12-inch circle. Tip: Let the dough rest for 5 minutes if it’s too elastic.
4. Transfer the dough to a piece of parchment paper. Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
5. Scatter the mozzarella cheese over the sauce, followed by the Andouille chicken sausage and caramelized onions.
6. Drizzle the remaining 1 tbsp olive oil over the top. Tip: For extra crispiness, brush the crust edges with olive oil.
7. Carefully transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even baking.
8. Remove from the oven and let it cool for 2 minutes before slicing.

Rich with layers of flavor, this pizza offers a delightful contrast between the spicy sausage and sweet onions, all atop a crispy, chewy crust. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness beautifully.

Andouille Chicken Sausage and Lentil Stew

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of stew, the rich aromas weaving through the air, promising warmth and satisfaction with every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb Andouille chicken sausage, sliced
• 1 cup dried lentils, rinsed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped kale

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb sliced Andouille chicken sausage to the pot. Cook, stirring occasionally, until the sausage is lightly browned, about 3 minutes.
5. Pour in 1 cup rinsed lentils, 4 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
7. Stir in 2 cups chopped kale and cook for an additional 5 minutes, until the kale is wilted.
8. Remove from heat and let the stew sit for 5 minutes before serving.

Silky lentils and smoky sausage create a hearty base, while the kale adds a fresh, slightly bitter contrast. Serve this stew with a slice of crusty bread to soak up every last bit of its rich, flavorful broth.

Andouille Chicken Sausage with Roasted Brussels Sprouts

On a quiet morning like this, there’s something deeply comforting about preparing a meal that balances hearty flavors with the simplicity of roasting. This dish, with its smoky andouille and tender Brussels sprouts, is a testament to the beauty of combining just a few quality ingredients.

Ingredients

• 1 lb Andouille chicken sausage, sliced into 1/2 inch rounds
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and garlic powder until evenly coated. Tip: For extra crispiness, make sure the sprouts are dry before tossing.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for even roasting.
4. Roast in the preheated oven for 20 minutes, then flip the sprouts for even browning.
5. Add the sliced Andouille chicken sausage to the baking sheet, distributing it evenly among the sprouts.
6. Continue roasting for another 15 minutes, or until the sausage is heated through and the sprouts are caramelized. Tip: Keep an eye on the sprouts to prevent burning, as oven temperatures can vary.
7. Remove from the oven and let it sit for 2 minutes before serving. Tip: This brief rest allows the flavors to meld beautifully.

Perfectly caramelized Brussels sprouts offer a sweet contrast to the smoky, spicy sausage, creating a dish that’s as visually appealing as it is delicious. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Conclusion

Feast your way through these 18 Spicy Andouille Chicken Sausage recipes that promise to spice up your mealtime! Whether you’re craving something smoky, savory, or just plain delicious, there’s a recipe here for every palate. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.